If you are interested in a recipe that makes large soft and chewy cookies this is the recipe for you! Because of their size and the temperature at which they bake, I was afraid these cookies were going to be on the dry and crunchy side but they were amazingly soft. There is something about refrigerating dough that helps make cookies chewy and soft. The husband gave me the "ok" saying I could make them whenever I wanted.:) Enjoy!
1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
1-1/4 teaspoons baking soda
1 teaspoon salt
1 package (12 ounces) semisweet chocolate chips
2 cups coarsely chopped walnuts, toasted
Directions
In a large bowl, cream the butter, brown sugar and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and walnuts.
Shape quarter cupfuls of dough into balls. Place in an airtight container, separating layers with waxed or parchment paper; cover and refrigerate overnight.
To bake, place dough balls 3 in. apart on parchment paper-lined baking sheets. Press a shallow indentation in the center of each with your thumb, reshaping sides to smooth any cracks. Let stand at room temperature for 30 minutes.
Bake at 400° for 10-12 minutes or until edges are golden brown. Cool for 2 minutes before removing from pans to wire racks; cool. Yield: 2 dozen.
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